An old friend called me a few days ago, and he was so sad:
"i brought back fresh ginseng from long white mountain for three months, and i smelled a sour smell at the altar and wasted all the pure food and wine."
He uses more than 50 degrees of pure grain of high white wine, and gin is also valid and should not, as a matter of course, change. When you look at the whole operation, you find the source: it's a simple brush, and it's a draught of skin, and it's thrown into the wine。
I said you made a mistake from the first step of the source。
Too many people go to waste because of the fundamental steps. Today, a complete set of home-based wine-drying processes, ranging from container selection, treatment of reference materials, to sealed storage, is completed, and ordinary people do the same without stepping。
01
Step 1: packagings prioritize lead-free bottles, with plastic metals avoided
Wine containers are not visible but are the key to determining whether alcohol can be stored in the long term。
The high solubility of white wine, long-term impregnated plastic containers, dissects the hazardous substances in the containers; the chemical reaction of long-term exposure to metal vessels and alcohol both destroys the contents of human cucumbers and is detrimental to health。
There are only two types of domestic spectroscope: lead-free silica bottles, pottery tablets on the inner wall and daily priority bottles。
The advantages are obvious: the ability to observe alcohol changes throughout the course, the gradual shift from transparency to gold and amber colour, the need to stretch the root of the human being, the absence of muscular deterioration, the ability to see without covering, and the ability to keep abreast of leaching。
The porcelain table is highly luminous and suitable for mass storage for more than a year, but the internal situation is not visible and not recommended by the newcomers。
The selected glass bottle allows for lead-free markings and the normal lead-containing glass is slowly distilled with a few dollar differentials。
A large volume of long-term storage can be used to select the whole pottery pottery table, which absorbs alcohol and consumes alcohol。
In any case, before boiling water is used to wash, the inside and the outside are completely dry, and no drop of water or oil is allowed on the inner wall。
02
Step 2: the core of fresh gin and wine - complete tide, dryer than paper towels
Northeast fresh gin is a home-grown practice that has been in circulation for many years, and it is not a problem in itself, with the vast majority of acidic decomposition occurring at this stage。
Fresh ground, soft brushes to clean the soil with soft brushes, and never enter alcohol after cleaning。
A lot of people are in the wrong place: it's totally wrong to say that the fresher they get, the earlier they get in the wine. Obsolete raw water dilutes local alcohol concentrations and creates conditions for the fermentation of the fungus, with a short period of one or two months when the alcohol is sorely acidic that the whole of the jar becomes obsolete。
The focus is on drying and the sun is strictly forbidden, and strong light destroys the subsurface active substance and the internal nutrients of the oxidation。
The amount of fresh gin is high, and the choice of pure food and white wine above 50 degrees is not enough to protect against corruption。
03
Step three: dry gin suggests full immersion, with steaming reprocession to accelerate
While many people feel that dry chorus is immersed and effective matter is more quickly distilled, theoretically correct, the vices are obvious: dry cucumbers are pure, thin chords are to be removed from the slices, a lot of residue is to float in the wine, and the taste is to be affected by poor perception and drinking。
The best way for a family to make a drink is to enter the bottle directly with the whole dry swab, spread the whole swab in a glass bottle, the wine is slowly immersed, the sight is good and the mouth is purer。
It is recommended that three months of static re-drinking be completed。
If you want to shorten the leaching cycle, do the right thing: dry filament water is softened 5-10 minutes to completely dry, vertically cutting 2-4 petals or cuttings, which both expands exposure and does not break into slags; hot gin directly changes the taste of alcohol and must be cooled。
Standard ratio for dry gin: 15-30 g dry gin per 500 ml of pure white wine。
04
Step four: seal off the lids and keep the membranes closed
All containers and reference materials are processed and final seals must not be perfunct。
Stuffing the bottle cover alone does not have a complete closure effect, chronic alcohol is kept in constant volatilisation, air enters the oxidation body, and the wine is darker and the taste fades。
Standard sealing operations: first, the cortex is entangled around the corrugated cortex with multiple layers of corrugated film, and then the top of the cortex is circled over the side of the cortex, with a complete sealing of the gap so that it does not leak and does not enter the air。
Sealed locations are selected for dark, light-shield, temperature-stabilized indoor corners; there is a strict ban on the storage of sunstorms, stoves, heating, high-temperature and high-light acceleration of alcohol volatilisation, and oxidation of cucumbered substances。
05
A check-up of fresh gin and dry gin
Key operational elements
Little ginseng
Fucking ginseng
Pre-poll treatment
Soft hair washes clean, paper towels dry in a state of emergency, coolest dryest
The whole root is directly immersed; speed is subject to stifling and cooling/cutting
White wine
50 degrees or more of pure white wine
Same left
Basic impregnation time
Drinkable for 1-3 months
It's been three months
Applicable packagings
Lead-free bottle first, long-term storage of the chalk pottery table
Same left
Sealed storage
It's a multi-layered bottle of film
Same left
It seems simple, with two steps of dryness and sealing in the early stages, and even expensive ginseng. It'll avoid the vast majority of newcomers and the cost of buying alcohol for nothing。
